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Grilled Meat for Camp

RVCookingShow's picture
Evanne Schmarder shows another remarkable regional recipe at the Bend, Oregon, desert town. Chef Doug Miner shows the dish steak on the grill at the Evanne’s camping kitchen. The beauty of the steak is that any kind of meat can be used as the main ingredient.
  Meat/Steak / chicken / fish 1 Pound (Of Your Choice)
  Olive oil 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
  Lavender To Taste
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Juice of lemon 1
  Zest of lemon 1
  Chives 2 Tablespoon, chopped

Pour a little bit of olive oil over the meat.
Sprinkle with salt, pepper and herbs.
Repeat same process on the back side of meat.
Put on an outdoor grill, cook for 3 minutes to each side.
Cover bottom of a pan with balsamic vinegar.
Add lemon juice, lemon zest, and chives.
Mix them well.
Add your cooked meat to the pan.
Turn the meat over 30 seconds per side so it can soak all the flavors of the marinate.
Slice the meat, serve on a plate.

Recipe Summary

Difficulty Level: 
Main Dish
High Protein, Low Carb
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Cravers of any grilled meat, here is an outdoor grill recipe with simple flavors and easy to make. Take a virtual tour across the desert town of Bend in Central Oregon with the chef before she begins to cook. Use your favorite meat(steak, chicken or fish) along with flavors in the recipe. Great for outdoor barbecue party with friends!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 859 Calories from Fat 623

% Daily Value*

Total Fat 70 g108%

Saturated Fat 13.6 g67.9%

Trans Fat 0 g

Cholesterol 80 mg26.7%

Sodium 327.2 mg13.6%

Total Carbohydrates 9 g3.1%

Dietary Fiber 1 g4.1%

Sugars 5.7 g

Protein 47 g93.9%

Vitamin A 13.3% Vitamin C 47.6%

Calcium 3.2% Iron 4.5%

*Based on a 2000 Calorie diet

Grilled Meat For Camp Recipe Video